Name: Maswadi Rassa recipe by Sujata Hande-Parab at BetterButter
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 6
Ingredients: For Covering besan or Gram Flour – 1 cup or 15 tbsp (sifted and slightly roasted); Turmeric – ½ tsp; Asafoetida – ½ tsp; Salt as per taste; Oil – 1 1/2 tbsp; Water – 1 – 1 ¼ cup; Green coarse paste - Green chillies – 2; Ginger – 1 ½ tsp; Garlic cloves– 2-3; For wadi stuffing– Dry coconut grated – ¾ -1 cup; Roasted peanuts – 2 ½ - 3 tbsp; Finely chopped onion – 1 medium; Poppy seeds – 1 tbsp; White Sesame seeds – 2 ½ tbsp; Garlic Cloves – 5-6; Coriander leaves roughly chopped – ¼ cup; Salt to taste; Oil – 1 tsp; Whole Garam masala – Cloves – 10-11; Coriander seeds – 1tbsp; Black peppercorns – 1 ½ tsp; Cumin seeds – 1 tsp; Cinnamon powder – 1 tsp or ¼ inch; Green cardamom – 3-4; For Rassa or Curry – Onion – 1 small – finely chopped; Grated dry coconut – 2-3 tbsp; Garlic cloves – 3-4; Coriander leaves – 1 1/2 tbsp; Split chickpeas or chana dal – ½ tbsp; Tomato – 1 small

ABOUT Maswadi Rassa RECIPE

A popular Maharashtrian dish which is mostly prepared in Pune, Marathwada region using besan or gram flour as a main ingredient, the variety of masalas, onion, coconut, coriander, and garlic. Maswadi is always served along with curry or gravy which is prepared using coconut-onion-garlic paste, kolhapuri curry masala or Goda masala or garam masala and seasoned with some spices. It is served hot and goes well with bhakari or chapati.

Ingredients Serving: 6

For Covering besan or Gram Flour – 1 cup or 15 tbsp (sifted and slightly roasted)
Turmeric – ½ tsp
Asafoetida – ½ tsp
Salt as per taste
Oil – 1 1/2 tbsp
Water – 1 – 1 ¼ cup
Green coarse paste - Green chillies – 2
Ginger – 1 ½ tsp
Garlic cloves– 2-3
For wadi stuffing– Dry coconut grated – ¾ -1 cup
Roasted peanuts – 2 ½ - 3 tbsp
Finely chopped onion – 1 medium
Poppy seeds – 1 tbsp
White Sesame seeds – 2 ½ tbsp
Garlic Cloves – 5-6
Coriander leaves roughly chopped – ¼ cup
Salt to taste
Oil – 1 tsp
Whole Garam masala – Cloves – 10-11
Coriander seeds – 1tbsp
Black peppercorns – 1 ½ tsp
Cumin seeds – 1 tsp
Cinnamon powder – 1 tsp or ¼ inch
Green cardamom – 3-4
For Rassa or Curry – Onion – 1 small – finely chopped
Grated dry coconut – 2-3 tbsp
Garlic cloves – 3-4
Coriander leaves – 1 1/2 tbsp
Split chickpeas or chana dal – ½ tbsp
Tomato – 1 small
Kolhapuri curry masala - 1 /2 tbsp or varhadi masala – 1tsp or goda masala – 1 tsp
Red chili powder – ½ tsp
Salt to taste
Oil – ½ tbsp + 1 tsp for onion garlic frying
Warm Water – 2- 2 1/2 cups

Instructions

For Stuffing – Dry roast all the whole garam masala and blend into a fine powder. Keep aside.
In the same pan dry roast grated coconut until crisp and light brown.
Dry roast poppy seeds and white sesame seeds.
Add oil and roast chopped onion until brown. Add garlic cloves and roast along with the onion. Keep aside.
In a blender first blend poppy seeds, sesame seeds, chana dal, and coconut.
Add onion, garlic, coriander leaves, roasted peanuts. Blend into a little coarse paste. Don’t make a smooth paste.
Add 1 tsp prepared garam masala. Blend again. Stuffing is ready.
For Besan covering – Heat oil in a pan. Add asafoetida. Stir it.
Add turmeric. Mix well.
Add prepared ginger-garlic-green chili coarse paste. Cook until raw aroma goes away.
Add 1 ¼ cup of water and salt. Let it boil.
Add besan or gram flour slowly. Mix it quickly to avoid any lump forming. Keep mixing until it forms a dough.
Cover and cook it for 2-3 minutes on a low flame.
Switch off the flame. Let the covering cool slightly. Knead it into a dough.
Take cling wrap or muslin cloth sprinkle some water on the cloth. Sprinkle some finely chopped coriander leaves and dry grated coconut.
Divide dough into two portions. Apply some oil on palms.
Take one portion of stuffing on a muslin cloth and press it evenly into a little thick circle. Rolling pin can also be used if the dough is not too sticky.
Spread prepared stuffing evenly up to about 2-3 centimeters from the edge.
Fold it. Pinch the edges well making it little triangular or fish shape along with the cloth. Press gently so that the ends stick with each other completely. Keep aside for 5 minutes.
Gently remove the cloth. Cut into ½ inch wadis.
For Curry – Heat oil in a pan. add chana dal. Roast for a minute. Remove it to a plate.
Add finely chopped onion and garlic cloves. Fry until onion turns golden brown.
Add grated coconut. Roast for 1 minute or until light brown.
Take all the roasted ingredients into a blender. Add coriander leaves, leftover mas wadi stuffing, and finely chopped tomatoes. Blend into a fine paste.
In another pan, heat oil. Red chili powder. Stir it.
Add prepared masala paste, kolhapuri curry masala. Mix well and cook for 2-3 minutes on a low flame.
Add warm water and bring it to a boil.
Check the curry consistency. If its too watery, cook till desired consistency is reached.
At the time of serving keep gravy in a bowl and wadis in a plate.
At the time of eating dip wadis in a curry and have hot with chapati, bhakari.

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